Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis

Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges' d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 <= x < 25%, heating time at 0.25 < x <= 6 h and temperature at 120 <= x <= 130 degrees C.

Automated summary

The meta-analysis study found a significant impact of heat moisture treatment on the RS level of cereals, especially wheat. The highest increase in RS levels in various carbohydrate sources was influenced by the interaction of treatment between water content (15 <= x < 25%), heating time (0.25 < x <= 6 h) and temperature (120 <= x <= 130 degrees C).